Cookie Monster: Walnut Bourbon Blondies

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There was a time in my life when I lived with five dudes in a decrepit charmingly old brownstone in Park Slope, Brooklyn. Many things about that time were glorious, but the highlights included, in no particular order, brunches at Franny's, oysters and wine happy hour at Brooklyn Fish Camp, and a crazy gourmet deli that had legit sushi and daily shipments of Amy's Bread. In the background to all these eating exploits was my introduction to bourbon, which my housemates drank like water.

4 Roses, Bulleit, Knob Creek—there was always a bottle on the counter and Ikea glasses poured with a small layer and an ice cube. It took me a while to get into the groove, but once I did, I gained a real appreciation. To put it bluntly, bourbon is pretty awesome.

It's also great to bake with, which I did frequently while living in that house (it was free and available, after all.) It's a particularly good addition to blondies, where their similar caramel and vanilla notes can pair together and sing. I like walnuts to give these a little body, and a hit of salt to bring out the flavors.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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